What makes a good brownie? Some like it gooey in the middle, some like it fudge like and some like it crunchy on the top. Everyone has their own preferred brownie texture and taste and I think the only way to know what makes a good brownie is to simply enjoy trying them all and experiment with your own sorts of ingredients! This brownie is my 5th brownie experiment,I have tried them with nuts, with broken cookies, with dates, plain and so far I still haven’t made up my mind which ones I love best. I am still in my life long quest searching for the perfect brownie!
It was Gran’s birthday last week and I know how much she loves her chocolate and sweets.So I decided to conduct my brownie experiment number 5 and since I made this for her 95th birthday present, I decided to name it after, ‘Granny Nelly’s Brownies’
The first 4 brownies I made were made with less sugar, less butter or less chocolate. So far my experiments has proven that more butter, sugar and chocolate is needed! This is certainly the richest brownie I’ve made so far. Although, Gran did say that this is more of a chocolate cake than a brownie. Cake or brownie I hope you enjoy as much as we did! 🙂
A brownie tin, a large baking tray, pastry brush, baking paper, spatula, an electric mixer or a balloon whisk, 2 bowls and a small sauce pan.
1. 200g dark chocolate (at least 70% cocoa), grated or broken into pieces.
2. 50g dark chocolate (at least 70% cocoa), broken into pieces
3. 250g unsalted butter
4. 300g golden caster sugar
5. 3 large eggs and 1 egg yolk, lightly beaten
6. 50g plain flour (old recipe is 60)
7. ½ tsp baking powder
8. 1 tsp vanilla extract
9. 2 pinches of salt
10. 50g good quality cocoa powder (old recipe is 60)
11. 50g pistachio nuts (optional)
1. Pre-heat the oven to 180C, brush your brownie tin with some butter, then line it with a baking paper.
2. Place your 200g of your grated chocolate in a bowl, then set the bowl over a pan of simmering water (making sure that the bottom of the pan doesn’t touch the simmering water). Leave the chocolate to melt, stirring occasionally. Once all the chocolate has melted remove from heat and set aside.You can also melt them in a microwave on low, for 30 seconds.
3. On a separate bowl or a mixing bowl attached to an electric mixer, beat your butter and sugar until light and fluffy, add the chopped chocolate pieces and gently stir to combine with the butter and sugar.
4. Gradually add the beaten eggs on a running electric mixer, do not pour all the beaten eggs in one go, it is best to add them in 3 or 4 stages to ensure it’s thoroughly incorporated before pouring in more of the eggs. Mix the ingredients on a high speed for five minutes until the batter is smoother in texture has increased in volume.
5. Next, gently fold in the melted chocolate, followed by the vanilla extract, flour, baking powder, salt, cocoa powder and pistachio nuts.
6. Spoon the mixture into the brownie tin, and bake for 30 minutes. A few minutes before the brownies finished baking, prepare another baking tray big enough to hold your brownie tray. Pour some cold water over the tray and set aside.
7. To test your brownie if it is baked, insert a skewer in the middle of the brownie, the skewer should come out with some sticky but not runny and raw mixture. If it does come out with runny raw mixture, place it back into the oven for another 3-5 minutes, then test again.
8. When the brownies are ready, remove from the oven and place it in a baking tray with cold water. Leave to cool in the water for an hour before removing the brownie from the baking tray and slicing them. Store in an air-tight container; freeze or eat them all on the same.
Serve by itself of with a yummy Madgascan vanilla ice cream.